Question

Why does a papad when suspended in boiling oil become crispier??

Answer 1

Dear student,
When we fry something in oil, the heat of the oil makes the water in the food evaporate and the food gets cooked. This happens because the oil can be heated above the boiling point of water and this high temperature causes the water to evaporate. That sound you hear when you fry something? That's the water boiling away out of the outside layers of the food. Frying removes water from the food by boiling the water off.

You could accomplish the same thing by baking the food, but frying heats the outer layer of the food much faster than any other method, so the outside gets hotter faster, while the inside of the food stays cooler. Cooler means moister interiors and hotter means cripy exteriors.

So when a papad is suspended in boiling oil it will heat the water present in it and the water get evaporated, which makes the papad to be crispier.